Easy Lemon Garlic Shrimp & Spaghetti

Happy Monday! This weekend flew by and I can’t believe it’s time to start another work week. On the bright side, I have recently began practicing yoga more regularly. Starting my day with yoga definitely makes me feel better {physically and mentally!} Until about a year ago, I was very dedicated to my yoga practice, but it got pushed to the side during house renovations and wedding planning.

Another great way to start the week off on the right food is with meal planning. Today, I am sharing a quick and easy recipe that can be incorporated into busy week nights. Easy recipes like this one make weeknight cooking totally do-able! Just remember to thaw and marinate your shrimp ahead of time {and if you don’t put them in a zip-top bag in a bowl of cool water as you’re prepping}.  You can whip up this meal for two in about 35 minutes or cut the time by skipping the spaghetti and adding more veggies.


15 Medium Shrimp, frozen and thawed

1/2 lb. Gluten-Free Spaghetti

1-2 Cups of Chopped Asparagus

1/8 Cup of Pasta Water

1/2 Small Yellow Onion, chopped

2 Cloves of Garlic, zested

1 Lemon, juice and zest

1/8 Tsp Black Pepper

1/2 Tsp Sea Salt

For the crunchy topping used 1/4 cup or less of  gluten-free panko bread crumbs, grated Parm or Pecorino Romano and a sprinkle of oregano.


Important Note: You must use an oven safe pan to transfer your dish from stove top to oven broiler.

Bring a pot of lightly salted water to a boil for spaghetti. Cook following instructions on box.

Over medium/low heat, add about 2 TBSP extra virgin olive oil to the pan and sauté onions until translucent and fragrant, about 5 minutes.

Turn heat to low and add garlic. Garlic burns easily, so keep an eye on the pan. You can shut the heat off completely if you’re working to prep the other ingredients on the slow side.

Over medium/low heat add asparagus and cook for about 15 minutes until soft then add lemon zest.

Transfer asparagus mixture to a bowl or push it around the perimeter of the pan to make room for the shrimp. Then place shrimp on each side until they turn from translucent to opaque. It only takes a few minutes per side.

Once shrimp is cooked through toss them with the asparagus, onions, garlic, cooked pasta and lemon juice with about 1/8 cup of water from the pasta pot.


Sprinkle with parmesan and panko bread crumbs then transfer to the broiler for 5 minutes. Finish it off with a sprinkle of oregano.

Easy dinner = DONE!


Healthy Dinner| Zoodles & Chicken Sausage

Working full time sometimes makes cooking dinner tough. When I am researching recipes, it seems as if all of the easy recipes are unhealthy. I am all for comfort meals here and there, but overall I try to cook healthy dinners. In this blog I am sharing an easy and healthy recipe that is perfect for busy nights!

In my house, we love home cooked meals. My husband and I almost always eat dinner together. On the nights that he gets home late I usually don’t cook or go to my parent’s house. Mike is my #1 taste taster and recipe critic. I always joke that his taste buds have come a long way since we started dating in college. These days he will try anything. Today I am sharing one of his hands down favorite and most requested meals.

​One of my go-to weeknight dinners is zoodles with chicken sausage and sundried tomatoes. It’s a quick and easy low-carb alternative for pasta. To save time on busy nights, remove the sausage from the casing and slice the tomatoes ahead of time. You can also find pre-made zoodles at the grocery store.  I find using the food processor to chop veggies is a great timesaver too. Prep and cook this meal in about 30 minutes, making 2-4 servings.


1 package of organic chicken sausage

5 cups spiraled zucchini (aka zoodles…they shrink, so the more the better!)​

1 cup sundried tomatoes

2 cloves of garlic

1/2 medium yellow onion

Extra Virgin Olive Oil

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Remove chicken sausage from casing then brown over medium heat and break sausage into small pieces. I suggest using a sauté pan that is deeper than a regular frying pan.

While sausage is browning, slice sundried tomatoes into thin strips and chop onion. Once sausage is cooked transfer into a bowl. Using the same pan add a swirl of extra virgin olive oil and sauté garlic and onions (5-7 mins) then add the tomatoes (medium/low heat). Sundried tomatoes tend to soak up a lot of oil, so add a bit more to the pan and cook until they soften (5 mins).

Next, add sausage back to the pan to blend flavors together (5-7 mins).

Finally, over medium/low heat add the zoodles to the pan and mix together. I prefer to keep the zoodles on the firm side (they can get very mushy), so I won’t let them cook for more than 10 minutes. If you’re like me and don’t have a very large sauté pan you will probably need to leave the zoodles in a bit longer and may want to add a lid.


EASY Appetizer for Football Sunday!

With NFL playoffs this weekend, I thought it would be a good day to share a great game-day app. It’s one of the easiest appetizers I have ever made. You can prep most of the ingredients ahead of time which makes them perfect for parties. Pop them in the oven when your guests arrive and in 30 minutes you’ll have a great snack ready. to eat I actually made these one Christmas Eve and my family really liked them. Be warned – jalapenos can be very hot, so be mindful of the seeds. Heat is not for everyone. These so easy that you don’t really need to follow a recipe.  Here is super easy spin on loaded potato skins!


Need more game day ideas? Follow me on Pinterest!

Spicy Potato Skin Bites


4 Medium Size potatoes

4 Jalapeno Peppers

1-1.5 cups of shredded sharp cheddar cheese

4-5 Slices of Nitrate Free Bacon


Sea Salt

Black Pepper

Directions – The Prep

Pre-heat oven to 350 degrees and line baking sheets with parchment paper.

Slice potatoes into rounds about 1/2 inch thick and place on baking sheet (note: do not slice potatoes ahead of time because they will turn brown (similar to an apple). I made this mistake and had to cut up more potatoes).

Slice japalenos into small rounds (keeping or discarding as many of the seeds as you like – the seeds hold the heat).

Use a kitchen scissor to cut the bacon into small bite sized pieces

Directions – The Assembly

Using a basting brush, VERY lightly spread olive oil on the top of each potato (the bacon will release oils). You just need enough oil to help the salt and pepper stick. Sprinkle with salt and pepper,

Place 1-2 jalapeno and bacon slices along with shredded cheddar on each potato.

Bake for about 30 minutes then top with fresh scallions.

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